Description
This Easy Homemade Beef Stew is a comforting, hearty dish featuring tender beef chuck roast simmered with fresh vegetables and aromatic herbs in a rich tomato-infused beef broth. Perfect for a cozy meal, this stew is slow-cooked to develop deep flavors and melt-in-your-mouth texture.
Ingredients
Scale
Beef and Seasoning
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten option)
- 2 tablespoons Olive Oil or avocado oil
Vegetables and Herbs
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot, cut into 2-inch chunks (or two small-medium carrots)
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (plus extra for garnish)
Liquids and Flavorings
- 2 Cups Beef Broth (see notes for alternatives)
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season and Flour the Beef: Season the beef chunks evenly on all sides with kosher salt and black pepper. Sprinkle and toss the beef with gluten-free all-purpose flour, coating each piece thoroughly to help with browning and thickening the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per side until each piece develops a golden crust. Transfer browned beef to a plate and set aside. This step locks in flavor.
- Sauté Aromatics and Vegetables: Add chopped onion, minced garlic, and carrot chunks to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until lightly browned and fragrant.
- Add Remaining Ingredients and Deglaze: Mix in the diced Yukon Gold potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Use a wooden spoon to scrape all browned bits from the bottom of the pot—this deepens the stew’s flavor.
- Simmer and Bake: Bring the mixture to a gentle simmer on the stovetop. Return the browned beef to the pot, cover the Dutch oven with its lid, and transfer it to the preheated oven.
- Slow Cook: Bake the stew in the oven for 2 to 2.5 hours until the beef is very tender and the flavors have melded beautifully.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh thyme leaves and serve the stew warm for a comforting meal.
Notes
- You can add 1-2 cups of water or more beef broth about halfway through cooking or 30 minutes before it’s finished if you prefer a soupier stew.
- Meat alternatives include pre-cut stew meat, bottom round, rump roast, chuck roast, or pot roast.
- For a spicy kick, add 1 teaspoon cayenne pepper.
- Chopped celery can also be added with the onions for extra flavor and texture.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
